Oatmeal Cinnamon Cookies Recipe

"This is a small batch recipe. It makes 6 cookies that have a crisp edge but a soft and slightly chewy interior and a nice hint of cinnamon. When freshly baked the cinnamon is very dominant so you may want to use less if eating them the same day but if left to sit overnight the cinnamon flavour melds nicely into the cookies. If you aren't a fan of cinnamon you can leave it out."

Original is 3 servings

Metric US

I've Tried It

Ingredients

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1/4 cup brown sugar
1/4 cup butter, softened
1 tablespoon water
1/2 cup and 2 tablespoons quick-cooking oats

5 tablespoons all-purpose flour
1/4 - 1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/16 teaspoon salt (if using unsalted butter)

Nutritional

Serving Size: 1 (54.1 g)
Calories 248.1
Total Fat - 15.5 g
Saturated Fat - 9.7 g
Cholesterol - 40.7 mg
Sodium - 236.8 mg
Total Carbohydrate - 26.8 g
Dietary Fiber - 0.5 g
Sugars - 16.7 g
Protein - 1.5 g
Calcium - 9 mg
Iron - 0.2 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Heat oven to 350°F and line a cookie sheet with parchment paper.

Step 2

Using a spoon, combine brown sugar and butter until creamy and well incorporated.

Step 3

Add water; mix vigorously until it is well combined.

Step 4

Add oats, flour, cinnamon, baking soda, salt (if using) and stir until well mixed. Dough will be sticky.

Step 5

Using a measuring tablespoon, scoop out a heaping portion of dough (about 1 1/2 tablespoons worth) and place onto prepared cookie sheet at least 2 inches apart.